Coconut Curry Dumpling Bake

Ready in 40 minutes or less, this coconut curry dumpling bake is perfect for enjoying your favorite takeout flavors at home. This dump-and-bake style vegan meal combines frozen vegetable dumplings, edamame, bok choy, and a coconut milk broth flavored with Thai red curry paste.

There’s nothing like being able to take two of my favorite take-out dishes (dumplings and Thai curry) and combining them into one easy and super flavorful dump-and-bake meal! This dumpling bake is inspired by the viral recipe trend that’s been making the rounds over the past few months. Once you make and taste it, it’s obvious to see why it went viral: it’s super easy to throw together, packed with flavor (hello, curry paste!), and made in just ONE dish. If you happen to have a little extra energy and want a couple of refreshing sides that you can quickly make while the dumplings bake, I highly recommend this cooling cucumber and carrot salad and this refreshing iced passion fruit tea. They both help balance the spices in the curry paste and make you feel like you’re at your favorite restaurant, all in the comfort of your own home.

Notes on Ingredients and Subs

The core ingredients of this dump-and-bake meal that can’t really be substituted in my opinion are the coconut milk, red curry paste, and frozen dumplings. As for what type of frozen dumplings you use, it’s entirely up to you! I went with a bag of vegetarian gyoza but any frozen dumplings will work. If you’re gluten free, I’ve seen gluten free potstickers from Feel Good Foods (not sponsored) that would work well! The Thai red curry paste is where most of the flavor will come from. The Thai Kitchen brand is fully vegan/gluten free and very mild (i.e. not spicy). I ended up using the Mekhala brand which was very spicy (but super tasty!) and is vegan and gluten free as well. For more notes on substitutions, check out the notes section of the recipe card below!

Coconut Curry Dumpling Bake in 4 Quick and Easy Steps

Recipe Tips

• Taste your curry paste first! If your curry paste is fairly spicy, you may want to use less than I call for in the recipe. On the flip side, if it’s mild, you many want to use more than the amount listed in the recipe. There’s nothing worse than making your entire meal too spicy then sweating through it (ask me how I know…lol).
• Use your favorite toppings here. The ones I included are what I really like but I think the following are also great: toasted sesame seeds, roasted cashews or peanuts, chili crisp, cilantro, mint, and sriracha.
• Set your timer accordingly. If you are using frozen dumplings AND frozen shelled edamame, you’ll need to bake it closer to 35 minutes. If your edamame is not frozen, you’ll need to bake it closer to 30 minutes.

Coconut Curry Dumpling Bake

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5 from 3 reviews

• Author: Courtney West
• Total Time: 35-40 minutes
• Yield: 4–6 servings 1x
• Diet: Vegan, Vegetarian

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Description

Ready in 40 minutes or less, this coconut curry dumpling bake is perfect for enjoying your favorite takeout flavors at home. This dump-and-bake style vegan meal combines frozen vegetable dumplings, edamame, bok choy, and a coconut milk broth flavored with Thai red curry paste. 

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Ingredients

Units USM Scale 1x2x3x

• 1 13.5–ounce can full fat coconut milk
• 2–3 tablespoons Thai red curry paste
• 1–2 large garlic cloves, minced or grated with a microplane
• 1-inch piece fresh ginger root, minced or grated with a microplane
• 2 tablespoons tamari, or soy sauce
• 1 tablespoon brown sugar, or maple syrup
• 2 baby bok choy
• 1 cup shelled edamame, fresh or frozen
• 1 pound bag frozen veggie dumplings, such as gyoza
• Thai basil, optional for garnish
• sliced scallions, optional for garnish

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Instructions

Preheat the oven to 375 degrees. Add the coconut milk, curry paste, garlic, ginger, tamari, and brown sugar to a baking dish with at least a 2 quart capacity. Or, use a standard 13×9. Whisk to combine. It’s okay if the coconut milk makes it look a little lumpy. 

Thinly slice the bok choy (leaves and stems) then add to the coconut milk broth along with the edamame. Stir to combine. 

Nestle dumplings into the coconut milk broth so that the top (where the dumpling is sealed) is facing upwards. 

Cover the pan with foil then bake in the preheated oven for 30-35 minutes until dumplings are fully cooked and the broth is bubbling.

Garnish with thinly sliced scallions and Thai basil if you like then enjoy.

Keep leftovers in an airtight container in the fridge. Enjoy within 3-4 days for the best flavor. Reheat leftovers in the oven, air fryer, or microwave. 

Notes

• If you can’t find or don’t like baby bok choy, feel free to use a few handfuls of baby spinach. 
• The amount of Thai curry paste you add is variable based on how spicy it is. For a mild one, I would go closer to 3 tablespoons. For a spicier one, go for 1-2 tablespoons. 
• If you are using frozen shelled edamame instead of fresh, your dumplings will most likely take a few more minutes to cook (closer to 35 minutes instead of 30). 
• I like adding the edamame for protein but you could use frozen peas instead if you prefer. 
• I prefer ful fat coconut milk here for a richer flavored broth but you can use lowfat if you want. 
• Thai Kitchen and Mekhala are brands of Thai red curry paste that I have used that are both gluten free and vegan. Make sure to check the label of the one you end up buying to make sure it suits your dietary needs! 

• Prep Time: 5 minutes
• Cook Time: 30-35 minutes
• Category: Dinner, Lunch